Jam Thumbprints

It is Christmas-time, which means I spend about half the season in my kitchen baking like crazy. It feels like the one time of year I have an excuse to bake large quantities of bad for you goodies and it is ok. I will admit, one or two of them do make it into my mouth despite my wishes of healthy eating, but most end up in the homes of friends, family and coworkers.

I would love to have one staple recipe – the one I am known for. And, every year I could crank out a few batches and all would be well. However, I make the mistake of baking many kinds of cookies – and each friend had a different favorite. So, when they would ask me each year if I was making the “x” again, I always just say yes!

That being said, you will see lots of baking recipes coming from me in the next few weeks. This particular recipe is my husband’s favorite, meaning it will certainly never leave the rotation. I will admit, I am not a huge “fruit in cookie” fan but these jam thumbprints will rock your world. Thanks, Ina Garten!

3 dozen

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.


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